Pear and Cranberry Conserve
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Prep: 25 minutes; Cook: 20 minutes; Process: 10 minutes; Makes: 7 half-pints
6 medium to large firm, ripe pears such as Bartlett or Bosc (about 3 pounds total)
(1) 16-ounce package cranberries
4 cups sugar
1-1/4 cups water
2 tablespoons lemon juice
2 tablespoons finely shredded orange peel
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1. Peel, core, and chop pears. In a 5- to 6-quart heavy pot, combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon, and allspice. Bring to boiling over medium heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20 to 25 minutes or until mixture is thickened and sheets off a metal spoon.
2. Ladle hot pear mixture into hot, sterilized half-pint canning jars, leaving a 1⁄2-inch headspace. Wipe jar rims; adjust lids.
3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Tip: Make a tasty and healthful vinaigrette by whisking together 1/4 cup Pear and Cranberry Conserve, 2 tablespoons white balsamic vinegar, and 1 tablespoon olive oil. Serve over mixed greens.
Nutritional information per Tablespoon: 37 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 10 g carbohydrates, 1 g fiber, 0 g protein.
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